Chili Guajillo (whole)

The Guajillo chili is a large, mild chilli used extensively in cuisines of New Mexico and Colorado.

A guajillo chili is a variety of chili pepper of the species Capsicum annuum, produced by drying the mirasol chili, and which is widely used in the cuisine of Mexico.

There are literally hundreds of different chilies, all of which descend from the original ones discovered by the Spanish when they found the Americas.

Prior to this chilies were unknown to the rest of the world.

The warming bite and delicious capsicum taste of chili was warmly embraced by nearly every nation on earth, thus we find some form of capsicum or chili in nearly every cuisine.

Dried chilies have a very different flavor to fresh ones, as upon drying a caramelization of the sugars takes place which creates a delicious, robust taste not found in fresh chilies, in the same way a sun-dried tomato has a more complex flavor profile than a fresh one.

Other Common Names: Aji 

Botanical Names: (Capsicum annum) 

Health Benefits: All Chili peppers contain capsaicin. The amount of capsaicin is relative to the heat of the Chili pepper. The more pronounced the heat, the more capsaicin. Guajillo chili are medium heat and therefore contain a smaller amount of capsaicin than there hotter relatives. Capsaicin is considered highly anti-inflammatory and may benefit those suffering from inflammatory disorders, such as arthritis osteoarthritis, psoriasis, shingles and diabetic neuropathy. Capsaicin is also commonly considered a beneficial adjunct to a healthy lifestyle in cardiovascular function, increasing circulation, as well as an appetite suppressant and metabolism booster. Peppers also contain free-radical fighting properties, which may help to maintain a youthful complexion, and prevent cellular damage that can lead to disease. Chilies are also an excellent source of antioxidants Vitamins: A and C, as well as Vitamin K.

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Botanical Name(Capsicum annum)